Cheater Demi-Glace Pasta: The Easiest, Most Delicious Beefy Pasta You’ll Ever Make (aka Bovril Pasta, aka beef extract pasta!)”
Cheater Demi-Glace Pasta: The Easiest, Most Delicious Beefy Pasta You’ll Ever Make (aka Bovril Pasta, aka beef extract pasta!)”
by yourmostannoyingtwin
1 Comment
yourmostannoyingtwin
Refined Version:
This is something that my dad would make when mom was away quick and delicious, for 120g of pasta melt a tbsp of beef extract like bovril in two tbsp of butter, some herbs(like rosemary), and two cloves of garlic (smashed or chopped eitherway) let the butter brown a little along the beef extract just don’t let the garlic become too brown deglaze with a splash of whine and reduce almost completely, add 2-3 tbsp of heavy cream and reduce a drain the pasta a min shy of al dente end finish in the sauce leaving a bit thin and than adding Parmesan in the end to thicken it back a bit.
Make sure you put less salt in the pasta water it’s already a pretty savory dish, and a bit too much fucks up all, or just use some unsalted water not pasta water anyway you don’t need much starch because you already have the cream that acts as binder
Fuck it version:
just cook the pasta, drain dump in a spoon of butter and a spoon of bovril and mix with some pasta water if it is too thick
1 Comment
Refined Version:
This is something that my dad would make when mom was away quick and delicious, for 120g of pasta melt a tbsp of beef extract like bovril in two tbsp of butter, some herbs(like rosemary), and two cloves of garlic (smashed or chopped eitherway) let the butter brown a little along the beef extract just don’t let the garlic become too brown deglaze with a splash of whine and reduce almost completely, add 2-3 tbsp of heavy cream and reduce a drain the pasta a min shy of al dente end finish in the sauce leaving a bit thin and than adding Parmesan in the end to thicken it back a bit.
Make sure you put less salt in the pasta water it’s already a pretty savory dish, and a bit too much fucks up all, or just use some unsalted water not pasta water anyway you don’t need much starch because you already have the cream that acts as binder
Fuck it version:
just cook the pasta, drain dump in a spoon of butter and a spoon of bovril and mix with some pasta water if it is too thick